The Effect of Homogenization and Milk Fat Fractions on the Functionality of Mozzarella Cheese

Rowney, M.; Hickey, M. W.; Roupas, Peter; Everett, David W.

doi:10.3168/jds.s0022-0302(03)73651-0

Cited by 58 publications

(48 citation statements)

References 18 publications

(22 reference statements)

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“…More recently, novel homogenization devices, e.g., high-pressure homogenizers and microfluidisers, which can operate at pressures of several hundred MPa and achieve greater reductions in fat globule size, have been developed [69]. In cheese-making, homogenization of cheese-milk can be of interest for the purpose of preventing creaming of fat globules, reducing fat losses in the whey or controlling development of free fat in the cheese [71,112,119].…”

Section: Homogenization Of Cheese-milkmentioning

confidence: 99%

Pre-treatment of cheese milk: principles and developments

Kelly

Huppertz

Sheehan

2008

Dairy Sci. Technol.

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-Classically, very few pre-treatments are applied to milk for cheese-making, with some cheese varieties simply made from raw whole milk, but most made from pasteurised milk of which the composition (e.g., fat:protein ratio) may have been standardized. However, there has been consistent interest in more novel and sophisticated strategies for pre-treatment of cheese-milk. Approaches explored include the use of alternative processing technologies (e.g., membrane filtration, high-pressure treatment, homogenisation, heat treatments more severe than pasteurisation) or addition of sources of protein or milk solids (e.g., milk powders, whey protein products) or enzymes. The principal reasons for such pre-treatments of cheese-milk are: (1) to control the microbiology of the raw milk and the resulting cheese better than is possible by pasteurisation (e.g., inactivation or removal of spores, control of non-starter lactic acid bacteria); (2) increasing the yield of cheese, e.g., through heat-or pressure-induced incorporation of whey proteins, or enhancing sensory properties of reduced fat cheese by direct addition of microparticulated whey proteins; (3) manipulation of cheese ripening, e.g., reducing the likelihood of off-flavour development by inactivation of enzymes or accelerating ripening through increasing enzyme-substrate interactions; or (4) improving the texture and other functional properties, e.g., melting. Finally, the considerations for manufacture and ripening of different cheese varieties, or sub-classes of specific varieties (e.g., low-fat cheese) will clearly differ and add to the complexity of the technological options available. This article will review the key principles for pre-treatment of cheese-milk, as summarised briefly above. Résumé -Pré-traitement du lait de fabrication de fromage : principes et avancées.Classiquement, très peu de pré-traitements sont appliqués au lait de fabrication de fromage : quelques variétés de fromage sont faites simplement à partir de lait entier cru, mais la plupart d'entre elles sont fabriquées à partir de lait pasteurisé dont la composition (par exemple rapport matière grasse/protéine) a pu être standardisée. Cependant, un intérêt constant s'est manifesté pour des stratégies nouvelles et plus sophistiquées pour le pré-traitement du lait de fromagerie. Les approches explorées incluent l'utilisation de technologies de traitement alternatives (par exemple filtration membranaire, haute pression, homogénéisation, traitements thermiques plus sévères que la pasteurisation) ou addition de sources de protéines ou de matière sèche de lait (par exemple poudres de lait, protéines de lactosérum) ou d'enzymes. Les principales raisons de tels pré-traitements du lait de fabrication fromagère sont : (1) de contrôler la microbiologie du lait cru et du fromage résul-tant, mieux que ce qui est possible par pasteurisation (par exemple inactivation ou retrait des spores, contrôle des bactéries lactiques non levain) ; (2) d'accroître le rendement en fromage, par exemple en induisant...

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Section: Homogenization Of Cheese-milkmentioning

confidence: 99%

Pre-treatment of cheese milk: principles and developments

Kelly

Huppertz

Sheehan

2008

Dairy Sci. Technol.

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“…Oiling-off mainly depends on the content of fat in cheese (Guinee & Law, 2001;Lopez, Briard-Bion, Beaucher, & Ollivon, 2008;Roset, Richoux, Aubert, & Kerjean, 2004), but also on the composition of fat (Richoux, 2007;Rowney, Hickey, Roupas, & Everett, 2003). Free oil also greatly depends on the interactions between fat and para-casein since homogenization of milk or cream strongly impairs oiling-off (Guinee, 2002).…”

Section: Introductionmentioning

confidence: 97%

Combined temperature–time parameters during the pressing of curd as a tool to modulate the oiling-off of Swiss cheese

Richoux

Aubert

Roset

et al. 2008

Food Research International

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“…For example, interest in bovine milk proteins as food ingredients has increased substantively in recent years, and the functional properties of these products are largely determined by the composition and structure of their proteins [3,4]. Similarly, the economic value of cheese is linked to its flavor or functional properties (e.g., melt and stretch), and these attributes are heavily influenced by primary and secondary proteolysis of CN during ripening [5,6]. Thus, the ability to characterize protein composition and integrity in dairy products is vital to product research and technology efforts.…”

Section: Introductionmentioning

confidence: 99%

Qualitative and quantitative analysis of proteins and peptides in milk products by capillary electrophoresis

2001

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Milk protein is an important component of the human diet throughout much of the world. The ability to assess the relative composition and integrity of milk proteins or peptides in dairy foods or food ingredients is important because these molecules have a profound effect on product functionality and quality. This communication describes two capillary electrophoretic methods that are useful for the analysis of proteins and casein-derived peptides in cheese and milk products. One technique, which uses a buffer containing citrate/phosphate (pH 3.3), 4 M urea, and a polymeric additive in a coated capillary, is useful for qualitative and quantitative analysis of proteins and peptides in milk, cheese, and whey products. The second method employs a citrate/phosphate buffer (pH 2.8) and a bare silica capillary, and is well suited for the analysis of small, casein-derived peptides in aqueous cheese extracts.

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The Effect of Homogenization and Milk Fat Fractions on the Functionality of Mozzarella Cheese

Cited by 58 publications

References 18 publications

Pre-treatment of cheese milk: principles and developments

Pre-treatment of cheese milk: principles and developments

Combined temperature–time parameters during the pressing of curd as a tool to modulate the oiling-off of Swiss cheese

Qualitative and quantitative analysis of proteins and peptides in milk products by capillary electrophoresis

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